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Captain Paganini's Chicken Pot Pie




Source of Recipe


Nob Hill - CAL FIRE Sonoma Lake Napa Unit Fire Captain Nick Paganini


Recipe Introduction


Prep time: 20 minutes Cook time: 45 minutes


List of Ingredients




Pot Pie:
2 lbs. boneless, skinless chicken breasts, cut into bite-size cubes
Seasoned salt, garlic salt and ground black pepper to taste
1/2 cup diced onion
1 (16-oz.) package Raley's Country Vegetables, thawed and drained
1 (26-oz.) can cream of chicken soup
1 (6.5-oz.) jar marinated artichoke hearts, drained, (optional)
1 (6-oz.) can sliced black olives, drained (optional)
2 cups diced mushrooms (optional)

Topping:
2 cups prepared baking mix
1 cup milk
1 egg

Recipe



Preheat oven to 350°F and spray a 13 X 9-inch dish with nonstick cooking spray.

Season chicken to taste with seasoned salt, garlic salt and pepper to taste. Cook chicken and onions in a nonstick skillet over medium heat until chicken is browned on all sides.

Spread vegetables in prepared dish; stir in chicken mixture, soup and any optional ingredients you like.

Stir together topping ingredients in a small bowl; spread evenly over top and bake for 35 minutes or until crust is golden brown and filling is bubbly.

Makes 6 to 8 servings.